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Ripening-related changes in raspberry cell wall composition and structure.

D Stewart1, P P Iannetta, H V Davies

  • 1Department of Cellular and Enviromental Physiology, Scottish Crop Research Institute, Dundee, UK. d.stewart@scri.sari.ac.uk

Phytochemistry
|March 23, 2001
PubMed
Summary
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Raspberry fruit cell walls change during ripening, with pectin and cellulose decreasing as fruit softens. Softer raspberry cultivars show greater pectin hydrolysis, impacting firmness.

Area of Science:

  • Plant Biochemistry
  • Fruit Ripening Science
  • Food Science

Background:

  • Raspberry fruit firmness varies between cultivars like Glen Clova (soft) and Glen Prosen (firm).
  • Understanding cell wall composition changes during ripening is crucial for fruit quality.

Purpose of the Study:

  • To analyze cell wall composition changes in two raspberry cultivars during ripening.
  • To correlate cell wall modifications with differences in fruit firmness.

Main Methods:

  • Preparation and analysis of cell walls from green, white, and red raspberry fruit.
  • Assays for neutral sugar, uronic acid, methyl esterification, lignin, and ferulic acid.
  • Solid-state 31C NMR and diffuse reflectance infrared (DRIFT) spectroscopy.

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Main Results:

  • Ripening caused pectin reduction and decreased methyl esterification in both cultivars.
  • Cellulose order decreased, and cell wall-associated protein increased at the ripe stage.
  • Softer Glen Clova cultivar showed greater pectin hydrolysis compared to firm Glen Prosen.

Conclusions:

  • Pectin hydrolysis is a key factor contributing to the difference in firmness between raspberry cultivars.
  • Changes in pectin and cellulose structure are central to raspberry fruit softening during ripening.